Actually the best recipe for it is:
Out of the tub with a bloody spoon. If you ever wanted to know what luxury tastes like, mascarpone is it.
Following on from Ironchef's risotto, the following are two other savoury recipes (because sweet recipes involving mascarpone are common as muck) that deliciously demonstrate the versatility of this cheese in that it is right at home in the main meal and not just tiramisu. The second recipe, the risotto, is just...wow.
Potato and Jerusalem Artichoke Soup with Thyme, Mascarpone and Hazelnuts
2 knobs butter
2 cloves of garlic, finely chopped
1 onion, finely chopped
455g jerusalem artichokes, peeled and chopped
225g potatoes, peeled and chopped
1 good handful of thyme leaves, picked
1.1L chicken or vegetable stock
around 200g hazelnuts, toasted and broken up
In a large pan, melt the butter and slowly fry the garlic, onion, artichokes, potatoes and thyme. Add the stock, then bring to the boil and simmer for about 30 minutes until the potatoes and artichokes are tender. Liquidize chunky or to a puree. Reheat, adding the marscarpone and correct the seasoning. Serve sprinkled with the hazelnuts.
Roasted Sweet Garlic, Thyme and Mascarpone Risotto with Toasted Almonds and Breadcrumbs
1 x basic risotto recipe
2 large heads of garlic, whole and unpeeled
1 good handful of fresh thyme, leaves picked
155g/51/2oz shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls of coarse fresh breadcrumbs
2 heaped tablespoons mascarpone cheese
Roast the whole garlic heads on a dish in the oven at 230°C/450°F/gas 8 for about 30 minutes until soft. Separate the cloves and squeeze out the sweet insides. Add with the thyme at the start of Stage 3 of the basic risotto recipe. In a frying pan toast the almonds and breadcrumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with a dollop of mascarpone on the top and sprinkle over the toasted almonds and breadcrumbs.